Country Toffee Pudding

This simple pudding’is interesting because it comes from a recipe book belonging to a housekeeper to the Gresham family who built Osterley Park in 1577, in what was then the county of Middlesex. It is clearly a favourite nursery pudding, probably originally made upstairs by nanny for a treat, but it has been enriched with extra butter and whipped cream. A small amount is delicious.


  • ½ large stale white loaf
  • cups (3 dl) milk
  • cup (240 g) Golden Syrup
  • cups (360 g) demerara sugar
  • 2 sticks (240 g) butter
  • cup (1.5 dl) whipped cream


Cut all the bread into ½ inch (1cm) cubes and soak them in the milk. Drain. Heat the syrup, sugar and butter together in a saucepan, stirring all the time, until they are all amalgamated and a dark golden colour but quite liquid. Remove the pan from the heat and lightly stir in the soaked bread cubes. Heat again, stirring for 2 minutes. Turn out on to a heated dish and serve with the whipped cream.